Carrot Burgers Food

CARROT & CHICKPEA VEGGIE BURGER RECIPE BY TASTY

Steps:

• In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
• Add lemon juice and blend again until well-combined.
• Scoop out a handful of the mixture and form into patties.
• Heat a tablespoon of olive oil over medium-high heat.
• Cook the patty 4-5 minutes on each side, or until golden brown.
• Assemble with your favorite burger toppings.
• Enjoy!

CARROT BURGERS

Steps:

• In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
• Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!

SPICED LENTIL CARROT VEGGIE BURGERS

Steps:

• Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook.
• While they cook, dice the onion and grate the carrots.
• Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well.
• With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.

CARROT & SESAME BURGERS

Steps:

• Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
• Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
• Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

ULTIMATE VEGGIE BURGER WITH PICKLED CARROT SLAW

Steps:

• In a medium frying pan, heat 2 tsp vegetable oil. Add the onion, garlic and mushrooms, season and fry until everything is soft, about 5 mins. Put the sweet potatoes in a microwaveable bowl, cover with cling film and microwave on high for 5-6 mins until soft. Mash the sweet potatoes, then add to the pan with the onion mix. Tip into a large mixing bowl and leave to cool.
• Add the quinoa, beetroot, egg, coriander, lime zest, flour and some seasoning. Mix with your hands, then form into four large burgers. Sprinkle with flour and chill for 30 mins to firm up.
• Put the carrots in a small bowl with the vinegar, sugar and 1 tsp salt. Cover and leave to pickle until ready to eat. Mix the mayonnaise with the chilli sauce.
• Heat a frying pan and pour in a thin coating of oil. Fry the burgers on a medium-low heat to allow the centre to cook slowly. When browned, after about 7 mins, gently flip over and cook for the same time on the other side. Drain the pickled carrots and toast the buns.
• Brush the buns with the chilli mayo. Layer on the spinach or rocket, burgers and the carrot slaw.

OVEN-BAKED CARROT BURGERS

Steps:

• Preheat the oven to 375°F.
• Grate carrots and onion.
• Drain and squeeze out as much liquid as possible.
• Add oats, eggs, oil and spices; mix well.
• Put a parchment paper on a baking sheet and brush with a little oil.
• Form 4-5 burgers with your hands and put on baking sheet.
• Bake, in the middle of the oven, for about 15 minutes.
• Turn the burgers and bake another 15 minutes.
• They freeze well.

CARROT-CHICKPEA BURGERS

Steps:

• Heat 2 teaspoons oil in a skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add carrots; season with salt and pepper and cook, stirring, 1 minute. In a food processor, pulse 1 cup chickpeas, rice, panko, and egg to a paste.
• Add remaining chickpeas, carrot mixture, 1/2 cup cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Shape into four 3/4-inch-thick patties; refrigerate 20 minutes.
• Stir together yogurt, remaining 1/4 cup cilantro, and 1 teaspoon oil; season. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add burgers and cook until golden, 3 to 4 minutes a side. Serve over lettuce with more carrots, yogurt sauce, a drizzle of oil, and a sprinkle of pepper and cilantro leaves.

POTATO CARROT BURGER WITH SPICED MAYO

Steps:

• Mash together all burger ingredients EXCEPT crumbs for dredging.
• Form into 2 burgers.
• Coat burgers in bread crumbs.
• Fry in a frying pan on med high heat in cooking sprayed pan until lightly browned.
• Serve on buns with lettuce and cheese with spiced mayo.
• Pop in toaster oven to melt cheese if you please.
• MAYO: Combine all ingredients.

THAI CARROT BURGERS

Steps:

• Heat the oven to 375 degrees. Warm 1 tablespoon of the oil over medium heat in a large sauté pan that has a lid. When hot, add the scallions and cook just until they begin to soften, about 2 minutes. Add the garlic, ginger, and serrano pepper and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.
• In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs. Let sit for about 10 minutes to allow the crumbs to absorb some liquid. Adjust seasonings. Shape into 4 patties.
• In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and brown 2 or 3 minutes on each side. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.